Materials:

Main ingredients:

10 shrimp, 10 litchi, seasoning, salad oil, 1 teaspoon salt, half teaspoon chicken essence, 1 teaspoon cooking wine,

Water starch 20 ml, stock 60 ml, egg white 5 ml.

Practice of Litchi Shrimp Ball

1. The materials are ready.

2. Litchi is pitted, soaked in light salt water for a while, and then fished out. Shrimp goes from head to tail and intestines. Sizing with 1/3 teaspoons of salt, 1/2 teaspoons of chicken essence, 1 teaspoon of cooking wine and 5ml of egg white, and curing for 10 minute.

3. Roll the shrimp into lychee and make lychee shrimp balls for later use.

4. Cut the ginger into pieces and prepare the soup and water starch.

5. Heat oil in the pot, add ginger and stir fry.

6. Then put the litchi shrimp face down into the pot, pour the soup and stew for a while.

7. Cook until the shrimp changes color, sprinkle with 2/3 teaspoons of salt and pour in water starch.

Cooking tips

1, it's not difficult to cook litchi dishes. First, choose fresh litchi. Generally speaking, litchi such as Feizixiao and glutinous rice paste tastes good, but it is not suitable for cooking. These varieties of litchi have too much juice, so it is easy to peel off the meat when peeling, and the fried litchi doesn't look good either. I choose to use Bai La litchi, which is easier to stone and not easy to peel.

2. Cook the raw materials of fruits and vegetables, and the seasoning should be slightly lighter. Don't spoil the freshness of fruit with a lot of salt and oil.

This dish can also be steamed.

4. Three methods of shrimp sausage:

The first type: when picking the shrimp head, don't break it at once. Turn the shrimp head slowly and the shrimp intestines will be pulled out. Is it clean?

The second type: remove the head and shell of the shrimp, leaving the tail, cut along both sides of the shrimp back, and push the shrimp back away by hand. Have you seen the shrimp sausage? Just take it out by hand.

The third way: another way is to gently pick out the third section of shrimp with a toothpick. I forgot to shoot this method. Let's use our imagination, or buy shrimp to find joints.

Cuisine characteristics

1. Eating fruits is a major feature of Cantonese cuisine. According to the seasonal fruits, a series of delicious fruits are stewed, which not only retains the sweet and sour characteristics of fruits, but also has the delicious and tender flavor of seafood. The dishes are clear but not light, fresh but not vulgar, and have the effects of appetizing and satisfying people's vision. Cooking with fruit is more refreshing than ordinary cooking, which is very suitable for the dietary requirements of modern people.

2. Now, it is the season when litchi comes into the market in large quantities. Litchi is delicious, but how to make "one litchi with three fires" delicious and not easy to get angry?

Today's "Litchi Shrimp Ball" meets this requirement. Fried litchi not only retains the original sweetness of litchi, but also is not easy to get angry. Shrimp absorbs the aroma of litchi and tastes more tender. Shrimp and litchi meat, two seemingly unrelated things, have produced novel chemical changes, which are memorable. The dishes are fresh and elegant, full of color, flavor and taste, which makes people appetite.